Food Services

9/4/2012

It is common knowledge that the fresher the food, the more expensive the cost. When new federal guidelines required schools to increase the servings of fruits and vegetables and whole grains, many wondered how they will pay for it.

The school district in Turlock, surrounded by fields and orchards in one of the nation's richest agricultural regions, used to get much of the produce it served to students from national distributors who shipped fruits and vegetables from outside California.

Remember school lunches? Some of it was good -- the cookies, sometimes the pizza, mostly the items that would make any self-respecting nutritionist cringe. But in the past 15 years or so, schools have come under fire for serving a hot mess of carbs, salt, and too many trans fats.

4/25/2012

The new Clorox degreasing products utilize unique technology to remove heavy-duty, grease-related soils found in various foodservice operations, from commercial kitchens in restaurants and hotels, to cafeterias in schools, universities and offices.